Yield: 8 servings
|1 \N||Whole chicken|
|4 tablespoons||Light soy sauce|
|1 tablespoon||Dark soy sauce|
|1 tablespoon||Sake or Chinese rice wine|
|1 \N||Onion, cut into 1/2-inch cubes|
|3 slices||Canned pineapple, cut into 1/2-inch cubes|
|⅔ cup||Juice from the pineapple can|
|\N If||necessary, thicken the pineapple sauce with a litle dissolved (about 2 pounds)|
|1 tablespoon||Cornstarch dissolved in 2 Tablespoons water)|
|1 tablespoon||Sasame oil|
|\N \N||Chinese parsley for garnish|
|3 tablespoons||Salad oil|
|3 cups||Oil for deep-frying|
Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve the marinade.
Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle. Remove the chicken and drain on a rack. Pour off oil from the wok.
Heat 3 tablespoons fresh salad oil in the wok and sute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes.
Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunls top the liquid and cook over very low heat for 15 minutes.
Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter.
cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve.
[Fu Pei Mei's Chinese Cooking; Japan; ISBN: 4-07-974788-8] Posted by Fred Peters.